Why Make This Recipe
Easy Chicken Ramen Soup is a quick and delicious meal perfect for any day of the week. With its warm broth, tender chicken, and soft noodles, it satisfies your hunger and comforts your soul. This recipe is simple enough for beginners, yet it impresses even the most experienced cooks. You can whip it up in about 30 minutes, making it a great choice for busy nights. Plus, it allows for variations, so you can adapt it to your tastes.
How to Make Easy Chicken Ramen Soup
Ingredients
- 1/4 cup toasted sesame oil
- 1 tablespoon chili paste (sambal oelek)
- 4 scallions (white and green parts chopped)
- 4 garlic cloves (minced)
- 2 tablespoons minced peeled fresh ginger
- 6 cups chicken stock
- 3 tablespoons low sodium soy sauce
- 4 ounces shiitake mushrooms (sliced)
- 1 cup sliced cooked chicken
- 1/2 teaspoon sea salt
- 3 (3 ounce) packs ramen noodles (flavor packet discarded)
- 2 6-minute eggs (halved)
- Sesame seeds (optional)
Directions
- Make the scallion chili sesame oil: In a small bowl, combine the sesame oil, chili paste, and scallions.
- Make the ramen: In a large saucepan over medium heat, add the sesame oil. Once the oil is glistening, add the garlic and ginger, cooking until fragrant, about 1 minute.
- Add the chicken stock, soy sauce, scallions, mushrooms, chicken, and salt, bringing to a boil over high heat.
- Add the ramen noodles and boil, stirring occasionally, until soft, about 3 minutes.
- To serve, divide the ramen into 2 bowls, top with the egg halves, drizzle with the scallion oil, and sprinkle with sesame seeds if using.
How to Serve Easy Chicken Ramen Soup
Serve this warm soup in bowls. Make sure to top it with the egg halves and drizzled scallion oil for extra flavor. You can add some sesame seeds if you like a bit of crunch. Pair it with a side of grilled or steamed vegetables for a complete meal.
How to Store Easy Chicken Ramen Soup
Store any leftover soup in an airtight container in the fridge. It can last for about 2-3 days. If you can, keep the noodles separate from the broth to prevent them from getting soggy. When ready to eat, reheat the soup on the stove or in the microwave until warmed through.
Tips to Make Easy Chicken Ramen Soup
- Consider using homemade chicken stock for richer flavor.
- Adjust the level of heat by changing the amount of chili paste.
- You can add more vegetables like spinach or bok choy for a health boost.
- For a vegetarian version, replace chicken with tofu and use vegetable stock.
Variations
You can customize this ramen soup by adding ingredients like corn, baby bok choy, or even some spicy kimchi to amp up the flavors. Experiment with different proteins, such as shrimp or pork, for a twist.
FAQs
Q: Can I use instant ramen noodles instead of fresh ones?
A: Yes, you can use instant ramen noodles. Just follow the cooking instructions on the package and add them to the soup.
Q: How do I make this soup vegan?
A: Substitute chicken with tofu and use vegetable stock. Make sure the chili paste is vegan-friendly.
Q: Can I freeze Easy Chicken Ramen Soup?
A: It’s best to freeze the broth only, not the noodles or eggs. Store the cooled broth in a freezer-safe container for up to 3 months. Reheat when ready to serve.
Easy Chicken Ramen Soup
Ingredients
For the soup
- 6 cups chicken stock Consider using homemade for richer flavor.
- 1/4 cup toasted sesame oil
- 1 tablespoon chili paste (sambal oelek) Adjust amount for desired heat.
- 4 scallions (white and green parts chopped) Used for scallion oil and soup.
- 4 cloves garlic (minced)
- 2 tablespoons minced peeled fresh ginger
- 3 tablespoons low sodium soy sauce
- 4 ounces shiitake mushrooms (sliced)
- 1 cup sliced cooked chicken
- 1/2 teaspoon sea salt
- 9 ounces ramen noodles (3 packs, flavor packet discarded) Can substitute with instant ramen noodles.
- 2 6-minute eggs (halved) Soft-boiled eggs enhance the dish.
- Sesame seeds (optional) For garnish.
Instructions
Preparation
- In a small bowl, combine the sesame oil, chili paste, and scallions to make the scallion chili sesame oil.
Cooking
- In a large saucepan over medium heat, add the sesame oil. Once the oil is glistening, add the garlic and ginger, cooking until fragrant, about 1 minute.
- Add the chicken stock, soy sauce, scallions, mushrooms, chicken, and salt, bringing to a boil over high heat.
- Add the ramen noodles and boil, stirring occasionally, until soft, about 3 minutes.
Serving
- Divide the ramen into 2 bowls, top with the egg halves, drizzle with the scallion oil, and sprinkle with sesame seeds if using.